Cook pasta according to package instructions. Drain then rinse under cold water.
Soak rice paper in cold water for 30 seconds then lay on a damp tea towel. Top each sheet with 1 sardine then distribute pasta, carrots, bean sprouts and mint between sheets. Roll up, tucking in the ends. Roll each in a lettuce leaf and tie with butcher's twine. Serve with fish sauce.
Cook pasta in boiling salted water according to package instructions. Drain and rinse under cold water.
Working with 1 sheet of rice paper at a time, soak rice paper in cold water for 30 seconds then lay on a damp tea towel. Top with a sardine then add 1/8th of pasta, carrots, bean sprouts and mint and roll up into a spring roll. Repeat with remaining wrappers. Serve with fish sauce.
Cook the noodles in boiling salted water according to the package instructions. Drain and rinse with cold water.
Soak the rice paper in cold water for 30 seconds, then lay on a damp towel. Top each with a sardine and 1/8 of the noodles, carrots, beansprouts and mint, then roll, tucking in the ends. Roll each in a lettuce leaf and tie with kitchen twine. Serve with the fish sauce.
In the bowl of a food processor or blender, combine all the ingredients.
Process to form a thick paste, adding additional oil if necessary to form a smooth puree.
Taste for seasoning.
The spread can be stored, covered and refrigerated, for up to 1 week.
Variation: Along the same lines, prepare a more pungent sardine-based spread, or sardinade, substituting a 3 3/4 ounce can of best-quality sardines cured in olive oil for the canned tuna.
edium-size bowl combine, the canned sardines, eggse, garlic, parsley, pepperonchini
irgin olive oil.
Add sardine and red pepper flakes to
up milk.
SouthernLiving Our Best Five Star Recipes.
Preheat oven to 350 degrees F (175 degrees C).
Combine avocado, chopped lettuce, chopped green pepper, and lemon juice in a small bowl.
Brush extra-virgin olive oil on bread slices and toast in the preheated oven until browned, about 5 minutes on each side.
Remove bread slices from oven. Spread with avocado mixture; top with sardines and canned tomatoes.
While the pasta is boiling away atop the stove, make the sauce -- it takes less than five minutes.
Empty sardines into a pan atop the stove. Heat at medium. Crush the sardines into a sauce. Add in whole plum tomatoes and crush them into the sauce. Add oil and garlic. Boil up, add in spices to taste.
Serve atop the pasta.
Mash the skinned sardine fillets with a fork and blend in the sour cream and mayonnaise, blending well.
Add the rest of the ingredients and blend well.
Cover and chill.
SUGGESTED DIPPERS: Broccoli, Cabbage, Cherry Tomatoes, Carrots, Pita Triangles, Cocktail Rye.
Bread, Water Crackers.
arsley, thyme, chives or dill), canned baby shrimp, a slice of
OK real easy. Rinse the canned scungilli well (I soak for a couple of seconds and then repeat one more time).
Take a medium mixing bowl. Add all the above ingredients; toss until mixed well.
Refrigerate for 30 minutes to let the flavors meld and enjoy!
he beef broth, then the canned tomatoes, then the herbs, reserved
Dissolve Jell-O in water.
Add bananas, berries, pineapple and lime juice.
Pour 1/2 of mixture into mold and chill until set. (Leave remaining mixture at room temperature.) Spread firm Jell-O with sour cream.
Spoon rest of Jell-O mix over sour cream and chill until firm.
Serves 12.
Best if made day before use!
ngredients (white sugar, brown sugar, canned pumpkin, vegetable oil, eggs) and
he beef broth, then the canned tomatoes, the herbs, corn, and
iquid (Italian plum tomatoes are best).
Add the puree to
our cups of diced tomatoes (canned will do) for flavor and
ixture. add the Ragu sauce,canned tomatoes,tomato paste,water,ketchup
laze on cookies is the best tip. Please note; this glaze